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                                       Details van artikel 14 van 18 gevonden artikelen
 
 
  Perspectives of Solid State Fermentation for Production of Food Enzymes
 
 
Titel: Perspectives of Solid State Fermentation for Production of Food Enzymes
Auteur: Cristobal Noe Aguilar
Gerardo Gutiérrez-Sánchez
PLilia A. rado-Barragán
Raul Rodríguez-Herrera
José L. Martínez-Hernandez
Juan C. Contreras-Esquivel
Verschenen in: American journal of biochemistry and biotechnology
Paginering: Jaargang 4 (2008) nr. 4 pagina's 354-366
Jaar: 2008
Inhoud: Food industry represents one of the economic sectors where microbial metabolites have found a wide variety of applications. This is the case of some enzymes, such as amylases, cellulases, pectinases and proteases which have played a very important role as food additives. Most of these enzymes have been produced by submerged cultures at industrial level. Many works in the literature present detailed aspects involved with those enzymes and their importance in the food industry. However, the production and application studies of those enzymes produced by solid state fermentations are scarce in comparison with submerged fermentation. This review involves production aspects of the seven enzymes: tannases, pectinases, caffeinases, mannanases, phytases, xylanases and proteases, which can be produced by solid state fermentation showing attractive advantages. Additionally, process characteristics of solid state fermentation are considered.
Uitgever: Science Publications (provided by DOAJ)
Bronbestand: Elektronische Wetenschappelijke Tijdschriften
 
 

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